Transglutaminase is an enzyme, involved in many “glueing” activities. It is present in most animal tissues and body fluids, “and are involved in several biological processes, including blood clotting, wound healing, epidermal keratinization, and stiffening of the erythrocyte (red blood cell) membrane (Aeschlimann and Paulsson 1994). A typical example of a Transglutaminase-catalyzed protein crosslinking reaction is the blood coagulation when a wound heals by something called Factor XIIIa which is an activated form of plasma Transglutaminase.” (Yokoyama, K., et al.. 2004.)
Animal transglutaminases are involved in physiological processes. Other forms of transglutaminases are found in plants with various types of functioning in one plant or even in one organelle. Here, enzymes play a role in plants’ processes of growth and development. One interesting example of a feature of plant transglutaminase enzyme is its sensitivity to light. This property applies, especially to chloroplast transglutaminase. (Kieliszek, M and Misiewicz, A.; 2013)
This already points to many possible applications in meat processing such as its involvement in the stabilisation of the muscle matrix and adhesion protein. (Griffin, M., et al.; 2002) It is widely distributed in nature and should dispell the myth that by using this in meat processing, anything unnatural is being done or used. This is a natural process.
An EarthwormExpress Project. Visit our website and stay up to date with the most recent updates.
Email Eben at email@example.com